Flavoring some tropical flavored foodstuffs with mixture of C4 -C.sub.1

Abstract

Described is a method for augmenting or enhancing the aroma or taste of "tropical" flavored foodstuffs comprising, adding to said foodstuff, a mixture of: (a) at least one C 4 -C 10 n-alkanoic acid; and (b) the ethyl ester of 2-hydroxy-4-methyl-pentanoic acid.

What is claimed is: 
     
       1. A process for augmenting or enhancing the aroma or taste of a tropical flavored foodstuff selected from the group consisting of guava flavored foodstuff, mango flavored foodstuff and papaya flavored foodstuff comprising the step of adding to said tropical flavored foodstuff from 0.5 parts per million up to about 500 parts per million based on the total foodstuff of a mixture of: (a) at least one carboxylic acid defined according to the structure: ##STR51##  and (b) the synthetically produced substantially pure ethyl ester of 2-hydroxy-4-methyl pentanoic acid having the structure ##STR52##  wherein the weight ratio of ethyl ester of 2-hydroxy-4-methyl pentanoic acid: carboxylic acid is from about 8:1 to about 2:1. 
     
     
       2. The process of claim 1 wherein the carboxylic acid is n-butyric acid. 
     
     
       3. The process of claim 1 wherein the carboxylic acid us n-hexanoic acid. 
     
     
       4. The process of claim 1 wherein the carboxylic acid is n-decanoic acid. 
     
     
       5. The process of claim 1 wherein the carboxylic acid is n-octanoic acid. 
     
     
       6. The process of claim 1 wherein the tropical flavored foodstuff is a guava flavored foodstuff. 
     
     
       7. The process of claim 1 wherein the tropical flavored foodstuff is a mango flavored foodstuff. 
     
     
       8. The process of claim 1 wherein the tropical flavored foodstuff is a papaya flavored foodstuff.